Wednesday, November 21, 2012
We like lemon, we like chicken, we liked this chicken piccata.
2 boneless chicken breasts
1/4 cup flour
2 tbs oil
1 garlic clove
1/2 cup chicken broth
1 tbs capers
1 1/2 tbs butter
1 tbs fresh parsley, micned
salt and pepper
Preheat the oven to 200 F (95 C), adjusting the oven rack to the middle and placing a heatproof plate inside.
Cut the lemon in half (longways). Juice one half (about 2 Tbs). Cut the ends off each side of the other half. Slice into thin slices (crosswise). Set both the juice and slices aside.
Slice each chicken breast (crosswise) through the middle. This should give you four thin chicken slices.
Sprinkle each side of the chicken with salt and pepper.
Pour the flour into a shallow bowl dip each side of the chicken slices in the flour. Shake to remove excess.
Heat the oil on the stove over medium. Once it is very hot (check with a very few drops of water), cook the chicken. Each side should be nice and brown (about 2-2 1/2 minutes on the first side and 1-1 1/2 minutes on the second). Remove from the pan and put on the hot plate in the oven.
Keep the pan on the stove and add the finely diced garlic. Cook for about 15 seconds.
Add the chicken broth and lemon slices. Increase the heat to high and use a spatula to scrape the bottom to get all the browned bits up.
Simmer until the liquid reduces to about 3 Tbs. This may take up to 2 minutes.
Add the lemon juice and capers and continue to simmer until back to about 3 Tbs.
~We might have been impatient and didn't wait until it fully reduced :) ~
Remove the pan from the heat and add the butter. Swirl until the butter melts and then mix in the parsley (we used dried, not the best choice but worked okay).
Spoon the sauce over the chicken from the oven and serve. We ate our chicken piccata with rice.
This recipe was adapted from Cook's Illustrated (April 23, 2007)